Once shaped by court rituals, China’s imperial cuisine lives on today
Summary
China’s imperial cuisine, once part of royal court rituals, is still preserved today in places like Fangshan Restaurant in Beijing. This cuisine includes special dishes like the “dream pastry,” linked to Empress Dowager Cixi, and follows traditional meal customs from the Qing Dynasty.Key Facts
- Fangshan Restaurant in Beijing serves dishes from China’s imperial cuisine and was founded in 1925 by former Qing Dynasty chefs.
- The “dream pastry” started as a minced pork pancake and became famous after Empress Dowager Cixi dreamed of it and then ate it.
- Imperial cuisine includes daily meals and grand feasts with strict customs and rituals, especially during the Qing Dynasty.
- Drinking milk tea was an important first step in Qing dynasty banquets.
- During banquets, the emperor gave wine or food to princes and officials, who showed respect before eating or drinking.
- Sacrificial rituals involved offering meat like unseasoned pork, seen as an honor to receive and a way to respect ancient traditions.
- The Palace Museum in Beijing preserves objects related to imperial court dining, including pastry molds.
- Traditional cooking techniques and recipes continue to be used to keep imperial cuisine alive today.
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